Sheet Pan Cajun-Spiced Shrimp and Sausage with Roasted Peppers

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vibrant sheet pan dish featuring Cajun-seasoned shrimp and smoked sausage with colorful roasted bell peppers, ideal for a casual July 4th summer cookout. This American-inspired holiday recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, red bell pepper, sliced into strips, yellow bell pepper, sliced into strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 12 ounces smoked Andouille sausage, sliced 1/2 inch thick
• 1 medium red bell pepper, sliced into strips
• 1 medium yellow bell pepper, sliced into strips
• 1 medium green bell pepper, sliced into strips
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, toss 1 pound peeled and deveined shrimp, 12 ounces sliced smoked Andouille sausage, and 3 sliced bell peppers (1 red, 1 yellow, 1 green) with 3 tablespoons olive oil, 2 tablespoons Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon salt until evenly coated.
3. Step 3: Spread the shrimp, sausage, and peppers in a single layer on the prepared baking sheet.
4. Step 4: Roast for 12-15 minutes until the shrimp turn pink and opaque and the sausage is browned with the peppers tender and slightly charred around edges.
5. Step 5: Remove from oven, drizzle 1 tablespoon fresh lemon juice over the top, and sprinkle 2 tablespoons chopped fresh parsley before serving hot.